Zucchini stuffed with Burgul

Category: Vegetable and fruit dishes
Zucchini stuffed with Burgul

Ingredients

zucchini (preferably round) 8 pcs.
Burgul 1 tbsp. (240 ml)
carrot 3
leek 1 stem
yellow curry paste (or dry powder) 1 tbsp. l
turmeric 1 tsp
salt 1 tsp
coarsely ground black pepper 1/2 tsp
lemon 1
water 3 tbsp.

Cooking method

  • Soak burgundy in cold water with lemon juice squeezed into it.
  • Chop the leek and simmer it in a skillet in a minimum amount of olive oil.
  • Grate the carrots and continue simmering the leeks along with the carrots.
  • Drain the water from the burgul (in a bowl !!!), mix the burgul with vegetables, salt and pepper, add turmeric.
  • Cut off the caps from the zucchini, pull out the insides (do not throw away !!!!!).
  • Fill the zucchini with Burgulum to 3/4 of the volume, cover with a cut cap.
  • Fold in a saucepan, break in a blender water from burgul together with the pulp of the zucchini, add a spoonful of curry and a couple of tablespoons of olive oil there, add water so that the zucchini is half-filled (I was too lazy, I just put the pulp of the zucchini in a saucepan, and added to the water mango seasoning, I love it).
  • Close with a lid (or foil) and put in a preheated oven to 180 degrees for an hour. Bon Appetit

The dish is designed for

8 servings

Time for preparing:

1.30 hours

Cooking program:

extinguishing

Stove user
I beg your pardon, is burgul what is sold in stores as bulgur?
Yutan
I also have a question about Burgul. And I also have dried leek. You can probably use it too?
Alycha
Dried leek I think it will be fine. And burgul is a cereal, as I understand it, specially processed wheat. Leek, in extreme cases, can be replaced with onions, but it tastes better with it
Alycha
Maybe in Russia it's a burgur

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